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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie takes everything you love about the classic dish and makes it easier than ever! Tender chicken, mixed vegetables, and a creamy sauce cook low and slow until perfectly flavorful. Instead of fussing with pie crust, this cozy filling is served over golden, buttery biscuits for that nostalgic pot pie taste—without the extra work.

This dump-and-go slow cooker recipe is perfect for busy weeknights. Just add everything to your crockpot in the morning, and by dinnertime, you’ll have a warm, hearty meal ready to scoop over fluffy biscuits.

Why You’ll Love It

✔️ Simple ingredients you probably already have on hand
✔️ One-step prep—just dump & cook
✔️ Creamy, cozy, and family-friendly
✔️ Served with biscuits for a fun twist on a classic

Ingredients You’ll Need

  • Chicken Breasts – 2 large or 3 smaller boneless, skinless breasts.
  • Seasonings – Onion powder, garlic powder, and black pepper for flavor.
  • Cream of Chicken Soup – Use 2 cans; mix & match flavors like cream of chicken with herbs if desired.
  • Frozen Mixed Vegetables – A bag of carrots, peas, corn, and green beans works perfectly.
  • Onion – One small sweet onion, finely diced.
  • Milk or Half and Half – Makes the sauce rich and creamy (half and half is best).
  • Refrigerated Biscuits – Flaky butter biscuits are ideal, but buttermilk or crescent rolls also work.

How to Make Slow Cooker Chicken Pot Pie

  1. Prep the Crockpot – Place chicken breasts into the slow cooker. Sprinkle with onion powder, garlic powder, and pepper.
  2. Add the Good Stuff – Pour in cream of chicken soups, frozen vegetables, onion, and milk/half and half.
  3. Cook Low & Slow – Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender.
  4. Bake the Biscuits – About 20 minutes before serving, bake biscuits according to package directions.
  5. Shred the Chicken – Use two forks (or a hand mixer on low speed) to shred chicken directly in the slow cooker. Stir everything together.
  6. Serve & Enjoy – Spoon the creamy chicken pot pie filling over warm, flaky biscuits.

Tips & Variations

  • Swap the Chicken – Use chicken thighs or tenderloins if you prefer.
  • Change the Soup – Cream of celery, onion, or mushroom adds a different twist.
  • Make it Thicker – If the sauce is too thin, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
  • Serving Idea – Split biscuits in half like sandwich buns and spoon filling inside, or crumble biscuits over top like a casserole.

Storing & Freezing

  • Refrigerator – Store leftovers in an airtight container for 4–5 days.
  • Freezer – Freeze filling (without biscuits) for up to 3 months. Thaw overnight or cook straight from frozen in the slow cooker.
  • Reheat – Warm on the stovetop or in the microwave until hot, and bake fresh biscuits for serving.

FAQs

Can I use frozen chicken?
It’s best to thaw first. Frozen chicken releases extra water and may not reach a safe internal temp.

Do I need to thaw frozen veggies?
Nope! Add them straight from the freezer so they don’t overcook.

How can I prevent condensation from dripping into the food?
Place a paper towel or clean kitchen towel under the slow cooker lid to catch condensation.

Final Thoughts

Slow Cooker Chicken Pot Pie is the ultimate comfort food shortcut. It’s rich, creamy, and satisfying with tender chicken, veggies, and biscuits—without the hassle of pie crust. Perfect for weeknight dinners or when you’re craving a hearty classic the easy way.

Slow Cooker Chicken Pot Pie

Ingredients

  • 2 large (or 3 small) boneless, skinless chicken breasts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 2 cans (10.5 oz each) cream of chicken soup (or 1 plain + 1 with herbs)
  • 1 bag (12 oz) frozen mixed vegetables (carrots, peas, corn, green beans)
  • 1 small sweet onion, finely diced
  • ½ cup half and half (or milk)
  • 1 tube (16.3 oz) refrigerated flaky butter biscuits (8 count)

Instructions

  1. Place chicken breasts in the slow cooker. Sprinkle with onion powder, garlic powder, and pepper.
  2. Add cream of chicken soup, frozen vegetables, onion, and half and half on top of the chicken.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
  4. About 20 minutes before serving, bake the biscuits according to package directions.
  5. Shred the chicken inside the slow cooker (using two forks or a hand mixer on low). Stir to combine with the sauce and vegetables.
  6. Serve the creamy chicken mixture over warm, flaky biscuits.